Baked Cornmeal Chicken and Greens

Wow your family with this easy baked cornmeal chicken and greens recipe. It’s healthy, quick to make and your kids will love them. The chicken tenders are lightly dusted with the cornmeal mixture and you can top this with Parmesan cheese. This recipe is 8 SmartPoints per serving on Weight Watchers Freestyle Program, 2 tenders and greens.

The weekend is almost here and I am so ready for a few days of relaxation. It just means we are getting closer and closer to our vacation (I can’t wait). But regardless of how challenging your work week might be, you have to eat (and possibly drink)!

I don’t talk about work much with this blog, but let me tell you – I have never been more invigorated, challenged or valued than I am right now (at least that’s how I feel). But as great as work has been, it’s been a challenge to get dinner on the table lately. There are nights where pizza is on the menu – nothing wrong with that! – or it’s fast food.

To make this Baked Cornmeal Chicken and Greens recipe:

Heat the oven to 350 degrees. Season the chicken tenders with salt and pepper. In a shallow bowl, mix together the panko and cornmeal and all the spices. In another shallow bowl, whisk together the egg, mustard, minced garlic, and lemon zest.

Dip each of the tenders into the egg mixture, and immediately dip them into the cornmeal mixture and coat completely. Place each tender on a cookie sheet. Repeat with the remaining tenders.

Place the tenders in the oven and cook about 18-20 minutes or until the chicken is cooked through.

In a small bowl, whisk the Dijon mustard, lemon juice, olive oil and salt and pepper together. Heat a non-stick skillet over medium heat. Add the baby spinach and drizzle the dressing over the greens. Cook until the spinach begins to wilt (about 10 minutes). Serve immediately with 2 tenders.

Baked Cornmeal Chicken and Greens

This recipe is 8 SmartPoints per serving, 2 pieces of chicken tenders and 1 cup of greens.

Prep Time 15minutes

Cook Time 20minutes

Total Time 35minutes

Servings 4servings

Calories 562kcal

Author Dash of Herbs

Ingredients

Cornmeal Chicken:

1poundchicken tenders

1cuppanko breadcrumbs

1/2cupcornmeal

1largeegg

1Tablespoonminced garlic

1TablespoonDijon mustard

1teaspoonpaprika

1Tablespoonlemon zest

1teaspoongarlic salt

1teaspoondried parsley

1teaspoonItalian seasoning

1/4cupParmesan cheesegrated

Greens:

1bagbaby spinach

1TablespoonDijon mustard

1largelemonjuiced

1/8cupolive oil

Instructions

Chicken Tenders:

Heat the oven to 350 degrees.

Season the chicken tenders with salt and pepper. In a shallow bowl, mix together the panko and cornmeal and all the spices. In another shallow bowl, whisk together the egg, mustard, minced garlic, and lemon zest.

Dip each of the tenders into the egg mixture, and immediately dip them into the cornmeal mixture and coat completely. Place each tender on a cookie sheet. Repeat with the remaining tenders.

Place the tenders in the oven and cook about 18-20 minutes or until the chicken is cooked through.

Greens:

In a small bowl, whisk the Dijon mustard, lemon juice, olive oil and salt and pepper together. Heat a non-stick skillet over medium heat. Add the baby spinach and drizzle the dressing over the greens. Cook until the spinach begins to wilt (about 10 minutes). Serve immediately with 2 tenders.

Notes

While all of the breading is counted in the SmartPoints calculation, you probably won't be using all of it that is called for in this recipe.